Slow Cooker Apple Butter Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, allow the chicken to marinate with the poultry seasoning and onions in the refrigerator for up to an hour before starting the slow cooker.

This extra step helps the herbs penetrate the meat, enhancing the overall savory quality of the dish. However, even without this step, the slow cooking process does an excellent job of infusing flavor.

If you prefer a thicker sauce, remove the chicken once it is done and whisk the remaining liquid in the slow cooker with a little cornstarch slurry, then heat it on high for a few minutes.

This will transform the braising liquid into a rich, velvety glaze that clings even better to the chicken when served over rice or mashed potatoes.

Variations

• Spicy Apple Butter Chicken: Add 1/2 teaspoon of crushed red pepper flakes or a dash of cayenne pepper to the sauce mixture for a subtle heat that cuts through the sweetness of the apple butter.
• Herbed Apple Butter Chicken: Stir in two tablespoons of fresh chopped rosemary or thyme into the sauce before cooking to add a fresh, earthy aroma that pairs beautifully with the apple and poultry.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat or in the microwave until heated through, adding a splash of water if the sauce has become too thick.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the chicken is cooled to room temperature within two hours of cooking before placing it in the fridge to maintain safety and quality. The sauce will thicken further once chilled, which is normal and does not affect the quality of the dish.

This recipe is excellent for making ahead, as the flavors often deepen after sitting for a day. Simply cook as directed, allow the dish to cool completely, and store in the refrigerator. When ready to eat, reheat gently on the stovetop or in the microwave until the chicken is warmed through to the proper serving temperature.

Serving ideas

Serve the chicken thighs hot, spooning plenty of the apple butter sauce over the meat. It pairs wonderfully with roasted root vegetables, such as carrots or parsnips, which complement the sweetness of the apple butter.

A side of fluffy white rice, quinoa, or mashed potatoes is also ideal for soaking up the flavorful sauce, ensuring that none of the glaze goes to waste.

For a complete meal, consider serving alongside a crisp green salad with a sharp vinaigrette to contrast the richness of the apple butter sauce. The crunch of fresh greens provides a nice texture balance to the tender, braised chicken.

Alternatively, crusty bread is perfect for mopping up the remaining sauce on the plate, making for a satisfying and comforting dining experience.

Frequently asked questions

Recipe card

Slow Cooker Apple Butter Chicken Thighs

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 1 medium onion, sliced into half-moons
• 1 tbsp poultry seasoning
• 1 cup apple butter
• 1 tbsp cider vinegar

Instructions

1. Arrange the boneless skinless chicken thighs in a ring at the bottom of the slow cooker basin. Ensure the chicken is evenly distributed to promote consistent cooking throughout the meat.
2. Scatter the half-moon onion slices over the chicken. Sprinkle the poultry seasoning evenly over the top of the onions and chicken to ensure each piece is well-seasoned.
3. Combine the apple butter and cider vinegar in a small bowl, then spoon the mixture over the chicken and onions. Cover and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before serving.

Contains: sulfites

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

22 g

Fat

12 g

Fiber

1.5 g

Sugar

18 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.